Jamaican rice and peas

Name: Jamaican rice and peas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Jamaica
Ingredients: 400 g Long-grain rice; 1 can red kidney beans (400 g), drained; 1 can coconut milk (400 ml); 3 Spring onions; 2 cloves garlic; 3 sprigs fresh thyme; 1 Scotch bonnet chilli; ½ tsp Ground allspice; Salt (to taste); Black pepper (to taste)

The Sunday side dish of Jamaica: rice and kidney beans simmered in coconut milk with thyme, allspice and a whole Scotch bonnet.

45 min10 prep · 35 cook
EasyDifficulty
440 kcalper serving

Ingredients

6 servings

Long-grain rice400 g
red kidney beans (400 g), drained1 can
coconut milk (400 ml)1 can
Spring onions3
garlic2 cloves
fresh thyme3 sprigs
Scotch bonnet chilli1
Ground allspice½ tsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Rinse the rice until the water runs clear.
2
In a pot, simmer the coconut milk with 400 ml water, the beans, crushed spring onions, crushed garlic, thyme, allspice, salt and pepper.
3
Stir in the rice and lay the whole chilli on top without breaking it.
4
Cover and cook over a low heat until the liquid is absorbed.
5
Remove the chilli, thyme stalks and spring onion, fluff the rice and let it rest.

Tips and questions

Why is it called peas if it has beans?: In Jamaica kidney beans and gungo peas are both called peas. Gungo (pigeon) peas are the traditional Christmas version.
Will the Scotch bonnet make it very spicy?: Not if it stays whole: it only adds a fruity aroma. If it bursts, the rice will be hot.

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Jamaican rice and peas

Ingredients

Steps

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